Four ingredients. Not very different from what I found all over the place online. Just a little less oil & salt! I didn’t roast them as long as I should have (only 20 minutes), because it was the last of the 4 dishes I made last night, and we wanted to eat. They were still good, but I just reheated them for 12 minutes at 425*F and they were super toasty and delicious.

Simple Oven Roasted Brussel sprouts

1.5 lbs small brussel sprouts
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
fresh ground pepper to taste, I used smoked pepper

Directions:

1. Pre-heat oven to 425*F and prepare a cookie sheet.

2. Wash sprouts and trim off the brown ends. Remove any yellow or unappealing looking leaves, and cut in half.

2. Place sprouts in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss with hands to coat. Place cut side down on a cookie sheet and bake for 20 – 30 minutes. They should be nicely browned and just starting to blacken on top; this is the where the toasty sweet flavor comes from, but keep an eye on them so they don’t burn up!

Nutrition Facts: 133 Calories, 7.3g Fat, 0mg Cholesterol, 333mg Sodium, 15.2g Carbs, 6.5g Fiber, 3.7g Sugar, 5.8g Protein. Vitamin A 26%, Vitamin C 241%, Calcium 7%, Iron 13%.